Cut the eggplant into thin slices.

Put the eggplant slices in a bowl and salt them. Leave for 10-15 minutes for the bitter water to come out.

Absorb the water with dry cloths. Then heat a frying pan with oil, and fry the eggplant slices, over low heat, with a lid.

Turn your eggplant over on the other side. Add a little more oil during frying, if needed.

Press garlic and add to mayonnaise.

Add a little salt. Stir.

Cut tomatoes into long slices.

Prepare the table: fried eggplant, chopped tomatoes, mayonnaise sauce, and put a slice of eggplant on a plate.

Grease with a tablespoon of mayonnaise sauce over the eggplant.

Put a slice of tomato at the end of the slice of eggplant.

Then roll.

Do the same with the remaining eggplant. Refrigerate for at least an hour, then serve.